Pan-Fried Potatoes

August 2, 2016

Jeff always finds it funny that for someone who really tries to watch her carbs, I am obsessed with potatoes. I just love them – baked, roasted, mashed, stuffed…you name it, I want it. I have been making my roasted potatoes for years, they’re probably one of my top 5 most beloved recipes of all time. The challenge I’ve found this summer, is that while I am lucky enough to have 2 ovens, the second is one of those half ovens, not particularly helpful when cooking for a crowd. I just don’t always have the oven space to devote to a tray of potatoes – which meant I needed to develop a stove top recipe. I am thrilled with how these potatoes turned out – delicious and so easy. Perfect for a quick weeknight dinner…or in my world they’re perfect anytime.

Pan-Fried Potatoes

Author: Kate Wagner

Serves: 6-8

It’s super important to not crowd your potatoes, so if you don’t possess a mammoth 14 inch skillet like the one pictured here, then you have two choices. Either make the potatoes in two batches or halve the recipe. I know it’s tough to do, but try to resist the urge to move the potatoes or flip them – you want to develop that delicious crust. Happy cooking!

Heat oil in a large skillet over medium-low heat. You need a 14 inch skillet to hold all of these potatoes.

Add potatoes to the skillet, making sure they are in one layer with each potato piece in contact with the skillet (that’s how you get the crispy side) and sprinkle with Kosher salt and garlic powder.

Cook, without moving for 8-10 minutes, or until the potatoes have a nice crispy crust on the bottom.

Flip potatoes over and continue to cook without moving for an additional 5-6 minutes.

At this point, you can adjust the heat down to low if you think the potatoes are getting too brown. You can start moving them around the pan, until they are browned on most sides. This will take approximately another 10 minutes.